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1
Position rack in center of oven and preheat to 350F.
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2
Butter 9-inch-diameter cake pan with 2-inch-high sides.
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3
Melt butter in small saucepan over medium heat.
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4
Add sugar and cook until mixture bubbles, about 3 minutes.
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5
Remove from heat.
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6
Stir in ground ginger.
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7
Pour mixture into prepared pan, spreading with spatula to distribute evenly.
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8
Tightly overlap apples atop sugar mixture, making 2 layers of apples.
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9
Sprinkle crystallized ginger atop apples.
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10
Set aside.
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11
Mix crystallized ginger with 1 tablespoon flour in small bowl.
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12
Sift 1 1/4 cups plus 3 tablespoons flour, baking powder and salt into medium bowl.
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13
Using electric mixer, beat brown sugar and butter in large bowl until light and creamy.
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14
Beat in eggs 1 at a time.
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15
Beat in vanilla.
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16
Mix in sifted dry ingredients alternately with milk.
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17
Stir in ginger mixture.
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18
Spoon batter atop apples in pan.
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19
Bake cake until brown on top and tester inserted into center comes out clean, about 1 hour.
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20
Cool cake in pan on rack 15 minutes.
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21
Whip cream, 2 tablespoons sugar and ground ginger in another medium bowl to soft peaks.
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22
Run small knife around edges of pan to loosen cake.
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23
Place platter over cake and invert cake onto platter.
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24
Serve warm or at room temperature with cream.
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25
(Can be made 6 hours ahead.
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26
Cover cake; let stand at room temperature.
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27
Cover and chill cream.)
